Beef Wellington*, Carved Tableside For Two Recipe
Certified Angus Beef Tenderloin, Foraged Mushroom, Bloomsdale Spinach Crêpe, Glazed Asparagus, Périgourdine Sauce (Egg, Milk, Wheat)
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Beef Tenderloin
Mushroom Duxelles
Crêpe
Glazed Asparagus
Périgourdine Sauce
Method
Beef Tenderloin Preparation
- 1
Sear the Beef
Preheat the oven to 400°F (200°C). Heat olive oil in a skillet over medium-high heat. Season the beef tenderloin with salt and black pepper. Sear the beef on all sides until browned, about 2-3 minutes per side. Transfer to a baking dish and roast in the oven for 20-25 minutes for medium-rare. Let rest after cooking.
Mushroom Duxelles
- 2
Crêpe Preparation
- 3
Make the Spinach Crêpe
In a mixing bowl, whisk together flour, milk, eggs, and salt until smooth. Fold in the chopped Bloomsdale spinach. Heat a non-stick skillet and add melted butter. Pour a ladle of the batter, swirling to coat the pan. Cook for 1-2 minutes on each side until lightly browned. Repeat with remaining batter.
Asparagus Glazing
- 4
Périgourdine Sauce Preparation
- 5
Prepare the Sauce
In a bowl, whisk together egg yolks and heavy cream. Place the mixture in a saucepan over low heat, stirring continuously until thickened (do not boil). Remove from heat, stir in truffle oil, and season with salt and black pepper to taste.
Assembly
- 6
Assemble the Beef Wellington
On a large plate, place the spinach crêpe, spread the mushroom duxelles evenly over it, and then place the rested beef tenderloin on top. Wrap the crêpe around the beef, sealing it well. Slice to serve and drizzle with Périgourdine sauce.
- 7
Plate the Dish
Arrange the glazed asparagus alongside the Beef Wellington on the plate for a beautiful presentation.
